Sinigang na tanigue in sampalok is one of the varieties of fish sinigang. Tanigue or Spanish mackerel is perfect for cooking this dish because the meat is so delicious and tender but firm. It also doesn’t have too much fishy taste and odor unlike most salt water fishes. This recipe uses sampalok and miso as souring agent and the blending is also perfect. I guess this could be a must try recipe if you are thinking of cooking fish sinigang this week.
Tinumok is gabi or taro root leaves filled with mixture of shrimps, flakes fish, buko meat, onion, shrimp paste and boiled in coconut milk. This recipe is very similar to ginataang laing which gabi leaves cooked in coconut milk with pork or fish but the only difference is this recipe use whole gabi leaves then filled with the ingredients mentioned above.
Bulanglang Kapampangan is very similar to sinigang instead of the original bulanglang recipe where it is very similar to pinakbet of Ilocos. Although it looks like sinigang, the taste is very different. The ingredients that make the sour broth are guavas instead of tamarind and this dish contains prawns or ulang (freshwater prawns), pork and bangus belly for the meat. Speaking of ulang, these are large fresh water prawns with oversize head that resembles a crayfish but the pinchers are long and slender.
Beef Kaldereta is braised beef in tomato sauce, potatoes, sweet peas and bell pepper which distinguishes this dish from beef mechado which is a similar dish but with only beef, potatoes and carrots as the main ingredients. And this is not the usual kaldereta that you used to love because this version of kaldereta recipe has beer in it. This will definitely add more distinctive taste and flavor of the dish.
This stuffed blue crabs recipe consist of ground pork and coconut meat, spices and than stewed in coconut milk. Among the kinds of stuffed crabs, the claws and feet are not removed, just the top hard shell and the crab meat. Then it is stuffed again with the crab meat mixture and enclosed with the shell and tied together with the lower part of the crab, the part that had claws and fingers. Then it is stewed in coconut milk.